Ingredients
1 1/2 cup whipping cream
1 1/2 cup milk
2/3 cup sugar
3 egg yolks
1 tsp vanilla extract
2 oz semisweet chocolate
2 oz unsweetened chocolate
1 cup fresh spearmint leaves*
2 tbsp fresh spearmint leaves, chopped
Directions
*Leaves are "hardpacked:" measure by pressing down on leaves in
measuring cup with your fingers.
In a heavy 2-quart saucepan or double boiler over medium-low heat,
stir and heat the cream, milk, and sugar until the sugar dissolves.
Do not boil.
In a small bowl, whisk the egg yolks lightly. While whisking, pour 1
cup of the hot cream mixture into the bowl, then pour the egg mixture
back into the saucepan and place over medium-low heat. Stir
constantly with a wooden spoon (don't let the mixture boil; it could
curdle) for about 8 minutes, or until it begins to thicken and coats
the spoon. To test for doneness, dip a metal spoon into the mixture
and run your finger across the back. The custard is done when your
finger leaves a clear, clean trail. A candy thermometer should read
175-180 degrees F. Remove the pan from the heat and stir in the
vanilla.
While heating the ice-cream base, melt the chocolate in a double
boiler over hot but not simmering water, stirring occasionally.
Off heat, pour about 1 cup of the prepared hot ice-cream base into the
melted chocolate and whisk until well blended. Pour the chocolate
mixture back into the remaining vanilla base and whisk again. Stir in
the hard-packed mint leaves. Cover and chill in the refrigerator for
at least 1 hour. The longer it is refrigerated, the stronger the mint
flavor will be.
Strain the mixture and add the chopped mint leaves. Pour the mixture
into an ice-cream maker and freeze according to the manufacturer's
instructions.
Source: "The Herb Companion" August/September 1996
Servings: 1 batch
Chocolate-Fresh Spearmint Ice Cream Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Ice Cream; Pear
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions back into history, at least as far back into history as the ancient Egyptians, and possibly even further. However, these, early cook books were just very simple pictorial instructions for food preparation.
Progressing into Roman times around 25BC a man called Apicius compiled a number of scripts describing recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into starters, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the chefs of Roman times used many different spices, including many that are still in use today for example basil, fennel and dill. For the next few years, the wealthy families of Wesstern Europe competed with each other to offer the most exotic banquets, and consequentially chefs and their collection of recipes could command a high salary. Notwithstanding that, it was during the 19th century that formal cookery and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, testing, and recording the recipes of their peers. By the advent of the twentieth century, recipe publications are in great demand, mostly due to better eduction, more spare time and having more money to spend. |
We hope you enjoy this Chocolate Fresh Spearmint Ice Cream recipe.
